Pioppino mushroom salad with chickpeas
- 300 g Pioppino mushrooms
- 700 g chickpea
- 3 tablespoons sesame oil
- 2 tablespoons sweet chilli sauce
- 2 tablespoons spicy chilli sauce
- 1 bunch chopped spring onions
- fresh coriander
Cut the bottom of the stems of the Pioppino mushrooms as much as necessary. Rinse in water and sear in a little oil for 5 to 8 minutes.
Make the salad base: put the chickpeas into a bowl and mix with the sesame oil, the chilli sauces, the diced onions and the chopped coriander. Carefully mix it to the roasted Pioppino mushrooms.
It can be served immediately, but it is better to place in the refrigerator for a while to bring out the flavours.